Yogurt lime carrot noodles
Discover a light and refreshing Yogurt Lime Carrot Noodles recipe, featuring a medley of sautéed red pepper, zucchini, mushrooms, and carrots, perfectly complemented by Greek yogurt, zesty lime juice, and a hint of cumin. Finished with fresh parsley, this dish is a delightful and nutritious meal option.
- 12 Mar 2024
- Cook time 20 min
- Prep time 15 min
- 2 Servings
- 10 Ingredients
Yogurt lime carrot noodles are a refreshing and healthy dish that combines various colorful vegetables with the tangy flavor of yogurt and lime. This easy-to-make recipe is perfect for a quick lunch or a light dinner. The combination of vegetables, eggs, and yogurt makes it both nutritious and tasty.
Ingredients:
Instructions:
- Clean and slice 2 cups of red peppers.
- Spiralize the zucchini and the carrot into noodle-like shapes.
- Slice the mushrooms thinly.
- In a large pan, heat 2 tablespoons of olive oil over medium heat.
- When the oil is hot, add the sliced red peppers and sauté for about 3-4 minutes, until they start to soften.
- Add the sliced mushrooms to the pan and continue to cook for another 3 minutes until the mushrooms begin to release their moisture.
- Next, add the spiralized zucchini and carrot. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender but still retain a slight crunch.
- In a separate bowl, beat the eggs thoroughly.
- Push the vegetables to one side of the pan and pour the beaten eggs into the other side. Allow them to cook for a minute before scrambling them.
- Once the eggs are scrambled and fully cooked, mix them with the vegetables in the pan.
- In a small bowl, combine 4 oz Greek yogurt, 2 fl oz lime juice, and 1/4 tsp ground cumin. Mix well until smooth.
- Pour the yogurt lime sauce over the vegetable and egg mixture in the pan. Stir gently to coat everything evenly with the sauce.
- Sprinkle 2 tablespoons of freshly chopped parsley over the dish and give it a final stir.
- Serve the yogurt lime carrot noodles hot, optionally garnished with extra parsley for a burst of freshness.
Tips:
- Prep your ingredients: Make sure to have all your vegetables washed, peeled, and chopped before you start cooking. This will make the cooking process smoother and quicker.
- Use a spiralizer: To make carrot noodles, use a spiralizer to get even and thin noodle-like strips. If you don't have one, you can use a vegetable peeler or a julienne slicer.
- Cook vegetables uniformly: Cook the vegetables until they are tender-crisp. This means they should be cooked through but still have a slight crunch to retain their nutrients and natural flavors.
- Combine eggs and yogurt properly: When adding the eggs to the pan, make sure to scramble them until they are fully cooked. Then, mix in the Greek yogurt and lime juice for a creamy yet tangy sauce.
- Garnish with fresh parsley: Sprinkle fresh parsley over the dish just before serving. This will add a burst of color and a hint of fresh herb flavor to your noodles.
Yogurt lime carrot noodles are not only a feast for the eyes but also a delight for your taste buds. This recipe packs in a lot of flavors and nutrients, making it an excellent choice for a healthy meal. Enjoy this vibrant dish as a standalone meal or as a side dish to complement your main course.
| Nutrition Facts | |
|---|---|
| Serving Size | 550 grams |
| Energy | |
| Calories 240kcal | 10% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 6g | 17% |
| Sugar 16g | 16% |
| Fat | |
| Fat 24g | 27% |
| Saturated 5g | 18% |
| Cholesterol 240mg | - |
| Vitamins | |
| Vitamin A 620ug | 69% |
| Choline 230mg | 42% |
| Vitamin B1 0.27mg | 23% |
| Vitamin B2 0.89mg | 69% |
| Vitamin B3 4.40mg | 27% |
| Vitamin B6 0.86mg | 51% |
| Vitamin B9 180ug | 45% |
| Vitamin B12 1.01ug | 42% |
| Vitamin C 240mg | 263% |
| Vitamin E 3.46mg | 23% |
| Vitamin K 80ug | 68% |
| Minerals | |
| Calcium, Ca 150mg | 11% |
| Copper, Cu 0.32mg | 0% |
| Iron, Fe 2.88mg | 26% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 340mg | 27% |
| Potassium, K 1220mg | 36% |
| Selenium, Se 33ug | 58% |
| Sodium, Na 140mg | 9% |
| Zinc, Zn 2.26mg | 21% |
| Water | |
| Water 480g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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